Preheat oven to 200°C (180°C fan). Place potatoes in a saucepan with enough water to cover and boil for 5mins or until just tender. Drain and cool slightly. With lid on, shake saucepan lightly so potatoes dry and have a slight crumbling on surface but retain their shape.

Mix oil, rosemary, salt and freshly ground black pepper together in a bowl. Add potatoes, parsnips and onions and toss until well coated. Arrange vegetables in a single layer on a baking tray. Bake for 1hr or until very crisp, adding garlic cloves after 30mins and turning occasionally. Serve immediately.

How to make gravy
After roasting meat, pour off all but 2 tablespoons of pan juices. Place pan on stove over low heat. Add 1 scant tablespoon plain flour and stir until mixture turns light brown. Add 1½ cups stock and stir until thickened. Season and pour into a jug or gravy boat.

Cream gravy
Make gravy as above. Just before serving, add ¼ cup cream and stir over low heat until slightly thickened.

Mushroom gravy
After roasting meat, pour off all but 2 tablespoons pan juices; place on stove over low heat. Add 8-10 sliced mushrooms and cook for 3-4mins, stirring. Proceed as for gravy method. Stir in ¼ cup cream just before serving.